CAULIFLOWER AU GRATIN

1 cauliflower cut in pieces
Cook in boiling, unsalted water, for
5 minutes. Lift out carefully and put
into ice cold water and place in re-
frigerator. When ready to use, make
cheese sauce and pour over cauliflower
in casserole and bake about 10 minutes.
Cheese Sauce:

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1% teaspoon pepper

2 cups milk

1% cup grated strong cheddar cheese
Melt butter in heavy saucepan. Stir in
flour and seasoning. Add milk, then
cheese. Cook until thick and cheese is
melted. —JEAN Davipson

OLD FASHIONED
CORN FRITTERS

2 cups corn pulp, fresh, or
canned whole kernel

3 eggs, separated

2 tablespoons heavy cream

1 teaspoon salt

% teaspoon pepper

1 tablespoon melted butter

2 tablespoons flour
Beat egg yolks, add balance of ingred-
ients, folding in well beaten egg whites
last. Drop by teaspoons onto hot grid-
dle to form oyster-size fritters, turn,
when brown, and cook other side.
Makes 40. Serve with fried chicken or
other meat. —FLORENCE Moore

SUNSHINE CARROTS

1 tablespoon sugar

1 teaspoon cornstarch

¥% teaspoon salt

1% teaspoon ginger

14 cup orange juice
Blend dry ingredients, slowly stir in
orange juice and cook until clear and
thick. Add 2 tablespoons butter and
pour over hot freshly cooked carrots.
Sufficient for 4 servings of carrots.

—BETTE MARETT

TOMATO LOAF

2 cups tomatoes (canned)
1 cup cream style canned corn
1% cup grated nippy cheese (save
some for top)
2 eggs, beaten
1 small onion, grated
Salt and pepper to taste
Mix all together. Place in casserole, top
with cheese, and bake in hot oven until
well heated through—20 to 30 minutes.

—REBY COLLIER

10

PINK LIMA BEANS

2 packages frozen lima beans

1 can cream of mushroom soup

1 cup ketchup

2 teaspoons curry powder

% cup brown sugar
Cook beans as directed. Do not drain.
Blend all ingredients. Season with salt
and pepper if needed. Bake about 30
minutes at 350 degrees. Serves 8.

—CLARA LEITH

BANANA SQUASH SUPREME
1% Ib. banana squash
2 tablespoons margarine
2 eggs
1 cup milk
% lb. sharp cheese
1 cup cracker crumbs
Salt and pepper
Parboil squash. Drain, mash with 1
tablespoon margarine. Beat eggs light-
ly. Mix with milk and add to squash
along with diced cheese and cracker
crumbs. Mix and put in greased shal-
low casserole. Dot with margarine.
Bake in 350-degree oven for 45 minutes
to 1 hour. Serves 6.  —Sapre ImpetTT

LIMA BEAN CASSEROLE

1 can large lima beans

14 cup diced onions

1% cup (or more) cut up side bacon

1 tablespoon molasses

1 tablespoon brown sugar

1 can stewed tomatoes
Mix together and bake at 250 degrees
for 5 hours. Very good with cold roast
beef. —MarRIAN BENTALL

CourTEsy Mrs. P. M. MAITLAND

VEGETABLE CASSEROLE
2 packages frozen lima beans
1 package frozen peas
2 packages frozen french-cut
green beans
1 pint mayonnaise
% pint cream, whipped
Cook all vegetables according to di-
rections. Drain and fold in mayonnaise
and whipped cream. Place in large
casserole, sprinkle generous:y with par-
mesan cheese and paprika. Bake 20
minutes at 350 degrees. Serves 15.
—Etva DENNIS
CourTEsy Dora WATERS

HANDY WHITE SAUCE MIX
1%, cup margarine
1% cup flour
1 cup powdered milk
1 teaspoon salt
Blend well, and store. To make up:
use % cup mix and 1 cup hot water,
mix and cook. 7
—BERTHA SUTHERLAND